Літні ягідні пироги - ідеальне сирне тісто, 6 сезонних начинок та всі секрети приготування 🍓🫐🍑

If you have been looking for a recipe for a summer berry pie that is crispy, tender and very juicy at the same time - this is it. In this video I show all the nuances of cooking, my mistakes, little secrets and 6 options for seasonal fillings with berries and fruits at once. 📌 The full cooking process, all proportions and many useful little things - in the video. ❤️ If you liked the recipe - support me with a like, write in the comments which pie you would cook first, and subscribe to the channel. 📲 I also invite you to Instagram instagram.com/korolivska1 . New recipes, simple ideas for proper nutrition, desserts, breakfasts and lots of culinary inspiration are published there almost every day. Dough Ingredients: 9% cottage cheese - 200 g 82% butter (very cold) - 100 g wheat flour - 200 g egg yolk - 1 pc. pinch of salt 💡 This amount of dough is enough for approximately: 2 large pies or 3 medium pies (these are the ones I show in the video). Filling soft cottage cheese - 250 g egg white - 1 pc. erythritol - 10 g (or to taste) vanilla sugar or vanilla - optional If you use regular cottage cheese (briquette or granular), it is better to beat it with a blender until it has a creamy consistency. You can also make half cottage cheese and half cream cheese. How to cook 1. Mix cold butter with flour until crumbly. It is most convenient to do this in a planetary mixer. If you work by hand, do it quickly or with gloves so that the butter does not start to melt. 2. Add sour cream. 3. At the end, add the yolk and quickly knead the dough. 4. Divide it into the required number of parts, form disks and put in the refrigerator for at least 1 hour. 5. For the filling, mix all the ingredients until smooth. 6. Prepare the berries and fruits. 7. Roll out the dough not too thin and not too thick. 8. Put the cheese filling, on top of the berries or fruits. 💡 I did not add starch specifically to preserve the juiciness of the berries as much as possible. In the cut you will see how tender the filling turns out. 9. Wrap the edges of the pie and press them well. 10. Brush the dough with egg yolk and a little milk. 11. Sprinkle with almond flakes if desired. Baking I baked the first batch at 170°C for about 40 minutes. Then I realized that the top was browning very quickly, so I baked the next pies at 160°C for about 30 minutes, and at the end I raised the temperature to 170°C for a few more minutes for a beautiful golden crust. ❤️ They are the most delicious on the day of baking - the edges remain crispy, and the filling is very tender. The next day they are also very tasty, but a little softer. Enjoy watching and enjoy! 🥰 #pie #berrypie #summerpie #seasonalpie #homemadebaking #ukrainianrecipe #seasonal #blueberrypie #raspberrypie #deliciousrecipes